If you’re on the hunt for a cozy, comforting dish that’s both easy to make and packed with flavor, look no further than this One Pot Spinach Artichoke Chicken Orzo. This recipe combines tender chicken, creamy cheese, and vibrant spinach and artichokes all cooked together with orzo pasta for a delicious meal that will satisfy the whole family. Plus, the best part? It all comes together in just one pot, which means less time spent cleaning up and more time enjoying your meal!
The Upside of One Pot Spinach Artichoke Chicken Orzo
One of the greatest joys of cooking is the ability to create a wonderful meal without the hassle of multiple pans and pots. This One Pot Spinach Artichoke Chicken Orzo not only saves time but also enhances the flavors as everything is cooked together, allowing the ingredients to meld beautifully. You’ll experience the creamy richness of the cheese and the bright taste of fresh spinach and artichokes in every bite. It’s a warm hug in a bowl that’s perfect for weeknight dinners or a weekend gathering.
Ingredients at a Glance
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 16 ounces orzo
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon salt
- 1 cup Parmesan cheese, plus more for garnish
- 3 cloves garlic, minced
- 1 can quartered artichoke hearts (14 ounces), drained
- 8 ounces fresh spinach
Toolbox for This Recipe
- Large pot or Dutch oven: Ideal for cooking everything in one go.
- Wooden spoon: Perfect for stirring and combining ingredients.
- Measuring cups and spoons: For precise ingredient measurements.
- Cutting board and knife: Essential for prepping your chicken and veggies.
One Pot Spinach Artichoke Chicken Orzo: How It’s Done
Step 1: Prepare the Chicken
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced chicken breast. Season with salt, pepper, and garlic powder. Cook the chicken until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Step 2: Sauté the Aromatics
In the same pot, add the minced garlic and sauté for about 1 minute until fragrant. This will build a wonderful base of flavor for your dish.
Step 3: Cook the Orzo
Next, add the orzo to the pot and stir to combine with the garlic. Pour in the chicken broth and bring everything to a boil. Reduce the heat, cover, and let it simmer for about 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.
Step 4: Create the Creamy Sauce
Once the orzo is cooked, stir in the heavy cream and cream cheese. Mix until the cream cheese is fully melted and incorporated, creating a luscious, creamy sauce.
Step 5: Add the Finishing Touches
Return the cooked chicken to the pot along with the artichoke hearts and fresh spinach. Stir everything together until the spinach wilts and the chicken is heated through. Finally, fold in the Parmesan cheese and additional salt to taste.
Seasonal Flavor Boosts
- Add a pinch of red pepper flakes for a spicy kick.
- Incorporate seasonal vegetables like asparagus or peas for added freshness.
- Garnish with fresh herbs such as basil or parsley for an aromatic finish.
- Swap out spinach for kale during the winter months for hearty greens.
Chef’s Notes
- Feel free to substitute the chicken breast with cooked rotisserie chicken to save time.
- This dish can be made vegetarian by omitting the chicken and using vegetable broth instead.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be transformed into a delicious baked casserole by adding breadcrumbs and cheese on top and baking until bubbly.
Cooling, Storing & Rewarming
To cool the One Pot Spinach Artichoke Chicken Orzo, allow it to sit at room temperature for about 30 minutes before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When you’re ready to rewarm, simply heat it on the stove over low heat, adding a splash of chicken broth or water to loosen the sauce if needed.
Helpful Q&A
Can I use whole wheat orzo for this recipe?
Yes, whole wheat orzo can be used as a healthier alternative. Just be sure to adjust the cooking time as needed, since whole wheat pasta may take longer to cook.
Can I freeze One Pot Spinach Artichoke Chicken Orzo?
Yes, this dish freezes well! Make sure to cool it completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
What can I serve with this dish?
This One Pot Spinach Artichoke Chicken Orzo is a complete meal on its own, but you can serve it with a side salad or garlic bread for a more substantial meal.
Can I make this dish ahead of time?
Yes! You can prepare this dish a day in advance and store it in the refrigerator. Just reheat gently before serving to enjoy the same delicious flavors.
One Pan, More Ideas
Save & Share
If you love this One Pot Spinach Artichoke Chicken Orzo, don’t forget to save this recipe and share it with friends and family. Cooking together is always more fun, and sharing good food makes memories that last a lifetime!
This One Pot Spinach Artichoke Chicken Orzo is the epitome of comfort food. With its creamy texture and robust flavors, it’s bound to become a favorite in your household. So grab your ingredients and get ready to enjoy a meal that’s not only delicious but also incredibly easy to make. Your taste buds will thank you!
One Pot Spinach Artichoke Chicken Orzo
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 16 ounces orzo
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon salt
- 1 cup Parmesan cheese plus more for garnish
- 3 cloves garlic minced
- 1 can quartered artichoke hearts 14 ounces, drained
- 8 ounces fresh spinach
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken breast. Season with salt, pepper, and garlic powder. Cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the orzo to the pot and stir to combine with the garlic. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes until orzo is tender and most liquid is absorbed.
- Stir in the heavy cream and cream cheese until the cheese is fully melted and the sauce is creamy.
- Return the cooked chicken to the pot along with the artichoke hearts and fresh spinach. Stir until the spinach wilts and chicken is heated through. Fold in Parmesan cheese and additional salt to taste.
Notes
- Substitute chicken breast with cooked rotisserie chicken to save time.
- Make it vegetarian by omitting chicken and using vegetable broth instead.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftovers can be baked with breadcrumbs and cheese for a casserole.
- Add red pepper flakes or fresh herbs for extra flavor and variety.
